Baked Spaghetti with Venison

This recipe for baked spaghetti with deer meat is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and tastes even better the next day.


Recipes · Meat and Poultry · Game Meats · Venison


Prep Time: 25 mins
Cook Time: 45 mins
Servings: 6
Total Time: 1 hrs 10 mins

Ingredients

Ingredients List

  • 1 (8 ounce) package angel hair pasta

  • 2 tablespoons olive oil

  • 1 pound cubed lean venison

  • 1 small onion, diced

  • 1 bell pepper, diced

  • 1 (6 ounce) can tomato paste

  • 2 (15 ounce) cans tomato sauce

  • 1 teaspoon garlic salt

  • 1 ½ teaspoons dried dill

  • 1 ½ teaspoons dried marjoram

  • 1 ½ teaspoons Italian seasoning

  • 4 ounces shredded Mozzarella cheese

  • ¼ cup grated Parmesan cheese


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.

  2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.

  3. Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, and continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.

  4. Place drained pasta into a prepared casserole dish and pour venison mixture overtop. Sprinkle with mozzarella and Parmesan cheese. Bake in the oven until cheese is bubbly and browned, about 25 minutes.


Nutrition Facts (per serving)

Nutrition Facts
362 Calories
12g Fat
37g Carbs
29g Protein


Prev   Next